Peach Berry Rhubarb Slab Pie Recipes

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PEACHY RHUBARB PIE



Peachy Rhubarb Pie image

We have an abundance of "pieplant" in our garden, so I save every rhubarb recipe I come across. I've done a lot of cooking and baking over the 53 years I have been married. My husband especially loves the combination of rhubarb and peaches in this pie. -Phyllis Galloway, Roswell, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1 can (8-1/2 ounces) sliced peaches
2 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup sweetened shredded coconut
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

  • Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

BERRY RHUBARB PIE



Berry Rhubarb Pie image

This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.

Provided by Susan Gills

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 14

1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
¾ cup white sugar
¼ cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 ½ tablespoons half-and-half cream
2 tablespoons white sugar

Steps:

  • To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
  • To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
  • Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 53.8 g, Cholesterol 12.5 mg, Fat 22.3 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 324.8 mg, Sugar 23.9 g

RASPBERRY-RHUBARB SLAB PIE



Raspberry-Rhubarb Slab Pie image

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen servings.

Number Of Ingredients 13

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 large egg yolk, room temperature
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
VANILLA ICING:
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY-RHUBARB SLAB PIE



Blueberry-Rhubarb Slab Pie image

This slab pie is perfect for a party because it's easy to transport, and it serves a crowd. Convenience aside, the true draw of this sheet-pan pie is the flaky, buttery crust and its rhubarb, blueberry and crystallized ginger filling. Cooking the fruit ahead of time results in a filling that is juicy but not soupy - and prevents the crust from absorbing too much liquid. Preparing the pie dough in the food processor is effortless and helps keep the butter cold, which leads to a flakier crust, but be careful not to over-process: Stop when the mixture is moist but still crumbly.

Provided by Samantha Seneviratne

Categories     pastries, pies and tarts, dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 13

2 1/4 cups/290 grams all-purpose flour, plus more for rolling
3 tablespoons granulated sugar
1 teaspoon kosher salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into pieces
Ice water, as needed
10 ounces/290 grams fresh rhubarb, cut into 1/2-inch pieces (about 2 1/2 cups)
4 1/2 cups/600 grams fresh blueberries
1/3 cup maple syrup
Pinch of kosher salt
3 tablespoons cornstarch
1/4 cup/60 grams chopped crystallized ginger
1 large egg, beaten
3 tablespoons sparkling or sanding sugar

Steps:

  • Prepare the pastry: In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture is the texture of coarse sand with some larger pieces of butter. Drizzle in 1/3 cup ice water and pulse the mixture about 5 times or until the mixture is crumbly, but evenly moistened and holds together when you squeeze a bit in your hands. Add up to 3 more tablespoons ice water, but stop before the mixture becomes too wet.
  • Tip the mixture out onto a large piece of plastic wrap. Using the plastic wrap, press the crumbs together. Divide the dough into thirds; tightly wrap one portion in plastic wrap, then combine the other two portions and wrap that larger piece of dough well in plastic wrap. Use a rolling pin to press both dough portions into two flat rectangles. Chill for at least 2 hours. (You can chill dough for up to 3 days in the fridge or freeze it for up to 3 months.)
  • Meanwhile, prepare the filling: In a small saucepan, combine the rhubarb, 3 cups blueberries, the maple syrup and salt. Cook the mixture over medium heat, stirring occasionally, until the rhubarb has started to break down and the blueberries have started to release some of their juices, about 10 minutes.
  • Transfer a few tablespoons of the liquid from the saucepan to a small bowl. Add the cornstarch and whisk until dissolved. Return the cornstarch mixture to the pan and cook, stirring, until the blueberry mixture has thickened, 2 minutes. Remove the pan from the heat and stir in the remaining 1 1/2 cups blueberries and the ginger. Let this mixture cool completely.
  • On a lightly floured piece of parchment, roll the larger portion of dough into an 11-by-13-inch rectangle. Trim the edges into straight lines. Transfer the parchment with the dough to a rimmed baking sheet. Roll the smaller portion of dough out to a 7-by-15-inch rectangle on a floured piece of parchment. Using a fluted pastry wheel or a sharp knife, cut the dough lengthwise into seven 1-inch-thick strips.
  • Spread the filling over the uncut rectangle, leaving a 1-inch border on all sides. Lay the strips of pastry over the filling on the diagonal, spacing the strips about 1/2 inch apart. Trim the strips so that they are even with the edge of the rectangle. Fold the edges up and over the filling and the strips and press the corners to seal. (Press with the tines of a fork, if desired.) Wrap lightly with plastic wrap and freeze for at least 30 minutes (and up to 2 hours).
  • Heat the oven to 400 degrees. Using the parchment, transfer the chilled pie to another rimmed baking sheet. (You don't want to bake it on the cold sheet.) Brush the beaten egg all over the pastry and sprinkle with sanding sugar.
  • Bake until the pastry is deep golden brown and the filling is bubbling in spots, 50 to 60 minutes. Transfer pan to rack to cool for at least 1 hour before slicing.

AMAZING BLUEBERRY RHUBARB PIE



Amazing Blueberry Rhubarb Pie image

This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.

Provided by Katy Smith

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 7

¼ cup white sugar
¼ cup light brown sugar
¼ cup quick-cooking tapioca
¼ teaspoon salt
3 cups diced rhubarb
3 cups fresh blueberries
1 pastry for a 9-inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  • Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g

PEACH-BERRY RHUBARB SLAB PIE



Peach-Berry Rhubarb Slab Pie image

I created this recipe one winter in order to satisfy a healthy craving for multiple different pie flavors. Tart peaches, berries, and rhubarb meet in a deliciously sweet sauce, then are sandwhiched in between a flaky cinnamon & sugar pie crust and a crumbly streusel topping. This recipe has received rave reviews from pie lovers of all kinds.

Provided by Sweets n Supper

Categories     Dessert

Time 1h30m

Yield 1 9x13 inch pie, 12 serving(s)

Number Of Ingredients 27

8 peaches (small or medium)
1/2 cup raspberries
1/2 cup blackberry
3/4 cup strawberry (quartered)
1 cup rhubarb (cut into 1/4 - 1/2 inch pieces)
1 1/2 teaspoons cinnamon
2 tablespoons butter
3 tablespoons corn syrup
1 tablespoon honey
2 teaspoons lemon juice
1 tablespoon fresh squeezed orange juice
1 teaspoon cornstarch
1 1/2 cups granulated sugar
all-purpose flour
2 1/4 cups all-purpose flour
3/4 teaspoon salt
butter
1 cup butter
1/3 cup shortening
8 -10 tablespoons cold water
1/4 cup granulated sugar
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons cinnamon
1/2 cup butter (softened)
2 tablespoons cold water

Steps:

  • Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
  • Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
  • Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
  • Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
  • In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
  • Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.

Nutrition Facts : Calories 695, Fat 31.4, SaturatedFat 17.3, Cholesterol 66.1, Sodium 367.5, Carbohydrate 102.3, Fiber 4.2, Sugar 66.5, Protein 5.6

PEACH-RASPBERRY SLAB PIE



Peach-Raspberry Slab Pie image

Each slice of this peach-raspberryslab pie, a thin double-crustpie, is portable and easyto eat; it can be served on a large cutting board or pizza peel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

2 1/4 pounds (about 9) peaches, peeled, pitted, and cut into thin wedges
1 cup (about 6 ounces) raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 recipes Slab Pie Pate Brisee
All-purpose flour, for dusting
Vegetable-oil cooking spray
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. with rack in lower third. Toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.
  • Transfer half the dough to a lightly floured work surface. Roll out dough into a 12-by-16-inch rectangle that is 1/8 inch thick. Coat a 15 1/4-by-10 1/2-inch rimmed baking sheet with cooking spray. Line sheet with parchment paper, leaving a 1-inch overhang on long sides. Transfer dough to prepared baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.
  • Roll out the remaining dough into another 12-by-16-inch rectangle that is 1/8 inch thick. Pour fruit mixture into the dough-lined baking sheet. Cover with remaining layer of dough. Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal.
  • Cut about 60 holes out of the top crust using a 1/2-inch round pastry tip (such as Ateco #807), spacing evenly. Whisk together egg yolk and heavy cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.
  • Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes. (If crust is browning too quickly, tent pie with foil, and continue baking.)Let cool completely on a wire rack, about 3 hours. Pull up on parchment to remove.

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From pieladybakes.com


PEACH AND BLUEBERRY SLAB PIE | DON'T EAT ALONE
2021-07-29 Roll out the first pie dough on lightly floured surface until it hangs over the edge of the baking sheet by about an inch. Place it in the baking sheet. Use your fingers to push into the corners and up the sides of the pan.
From donteatalone.com


STRAWBERRY RHUBARB SLAB PIE - EAT RETREAT
2014-10-12 1 pound rhubarb, cleaned and cut into 1/2-inch pieces; 1 pound strawberries, hulled and quartered; 1 1/3 cups sugar; 1/3 cup all-purpose flour; 1 tablespoon pure vanilla extract (or substitute the seeds from one vanilla bean) Equipment: rolling pin; 10” x 14” x 1” jelly roll pan
From eatretreat.org


PEACH & RHUBARB SLAB PIE - LEPP FARM MARKET | RECIPE | PEACH PIE ...
Jul 20, 2020 - Slab pies are all the rage right now, and with good reason. The pastry to filling ratio is more even than a conventional pie and is a treat for those who love the flaky crust as much as the juicy filling. If you can’t source rhubarb, feel free to use all peaches, either fresh or […]
From pinterest.ca


21 SLAB PIE RECIPES: APPLE, PUMPKIN, BERRY, AND HEARTY PIES
2020-10-23 Plus, that glaze can’t be denied. 4. Crumb-Topped Apple Slab Pie. Photography courtesy of Cooking Classy. This is a variation of an apple slab pie adds crumb topping and a sweet vanilla glaze ...
From greatist.com


PEACH-BERRY RHUBARB SLAB PIE RECIPE - FOOD.COM
Jun 18, 2016 - I created this recipe one winter in order to satisfy a healthy craving for multiple different pie flavors. Tart peaches, berries, and rhubarb meet in a deliciously sweet sauce, then are sandwhiched in between a flaky cinnamon & sugar pie crust and a crumbly streusel topping. This recipe has received rave reviews from p…
From pinterest.com


BLUEBERRY-RHUBARB SLAB PIE RECIPE
Mar 28, 2020 - This slab pie is perfect for a party because it’s easy to transport, and it serves a crowd Convenience aside, the true draw of this sheet-pan pie is the flaky, buttery crust and its rhubarb, blueberry and crystallized ginger filling Cooking the fruit ahead of time results in a filling that is juicy but not soupy — and …
From pinterest.com


BLUEBERRY AND PEACH SLAB PIE | BETTER HOMES & GARDENS
Directions. Step 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
From bhg.com


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